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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken. Ingredients:
6 medium leeks (about 2 1/2 pounds) |
3 tablespoons extra-virgin olive oil, divided |
1 tablespoon unsalted butter |
1/2 teaspoon kosher salt and freshly ground black pepper |
1/4 cup dry white wine |
1 cup low-salt chicken stock |
5 sprigs thyme |
2 tablespoons chopped flat-leaf parsley, divided |
1 tablespoon coarse-grained dijon mustard |
1 tablespoon white wine vinegar |
2 hard-boiled eggs, whites and yolks separated and chopped |
Directions:
1. Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1 above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.
2. Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 34 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.
3. Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.
4. Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.
5. Per serving: 137 calories, 11 grams fat, 7 grams carbohydrate Nutritional analysis provided by Bon Appétit
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